Traditional Moussaka

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1. 1Step 1: Remove the stalks from the eggplants and cut them into slices, 1 cm thick. Season with salt and place in a colander for about half an hour.
2. 2Step 2: Squeeze with your hands to get rid of the excessive water. Pat them dry and fry in plenty of oil until nicely colored. Place the fried eggplants on paper to absorb the oil. For a lighter version, drizzle the aubergines with olive oil and bake them for 20 minutes instead of frying them. Set aside when done.
3. 3Step 3: If adding potatoes, slice them into 0.5cm slices. Fry them or bake them in the same way as the eggplants. Season with some salt and set them aside when done.
4. 4Step 4: Heat a large pan to medium-high heat and add the olive oil. Stir in the chopped onions and sauté until softened and slightly colored. Stir in the mince, breaking it up with a wooden spoon, and sauté. When it starts to brown, add the garlic and tomato paste and sauté until the garlic starts to soften. Pour in the red wine to deglaze the meat juices and wait to evaporate. Add the tinned tomatoes, the sugar, a pinch of cinnamon, 1 bay leaf, the cloves, and a good pinch of salt and pepper. Bring to the boil then turn the heat down and simmer with the lid on for about 30 minutes or until most of the juices have evaporated. Set aside when done.
5. 5Step 5: Use a large pan to melt the butter over low-medium heat. Add the flour whisking continuously to make a paste. Add warmed milk in a steady stream, keeping whisking to prevent the sauce from getting lumpy. If the sauce still needs to thicken, boil over low heat while continuing to stir. Its consistency should resemble a thick cream.
6. 6Step 6: Remove the béchamel pan from the stove and stir in the egg yolks, salt, pepper, a pinch of nutmeg, and most of the grated cheese. Reserve some cheese to sprinkle on top. Whisk quickly to prevent the eggs from turning into an omelette. Season with salt to taste. Take one spoonful of béchamel and stir it into the meat sauce. Set the béchamel sauce aside.
7. 7Step 7: Butter the bottom and sides of a large baking dish, approx. 20x30cm / 8x12inch and 8cm/3 inch deep. Layer the potatoes first if using them, then half the eggplants. Pour in all of the meat sauce and spread it out evenly. Remove the cloves and the bay leaf. Add a second layer of eggplants, top with all of the béchamel sauce, and smooth out with a spatula.
8. 8Step 8: Preheat the oven at 180C/350F and bake the moussaka for about 60 minutes or until its crust turns light golden brown. Wait for the moussaka to cool down and be just warm to the touch before cutting into pieces to prevent the béchamel sauce from pouring out.
9. 9Step 9: Serve the moussaka with a refreshing Traditional Greek Salad and enjoy over a glass of wine.